Fresh seafood is on the menu tonight! This creamy risotto is perfected with lovely seared scallops.
|2 tbsp||(30 mL) Olive oil|
|1/3 cup||(80 mL) Diced red onion|
|1/3 cup||(80 mL) Diced red pepper|
|3 tbsp||(45 mL) Dry white wine|
|1||(275 mL) Container Olivieri® Carbonara Sauce|
|1 cup||(250 mL) Milk|
|4 cups||(1 L) Cooked Basmati rice or 2 (250 g) packages ready prepared express Basmati rice|
|1/2 cup||(125 mL) Frozen peas|
|1/2 cup||(125 mL) Chopped blanched asparagus (optional)|
|1/4 cup||(60 mL) Ready prepared bacon bits, divided|
|1/4 cup||(60 mL) Freshly grated Parmesan cheese|
|2 tbsp||(30 mL) Vegetable oil|
|12||Frozen U10 scallops, defrosted|
|Salt and pepper|
|2||Sprigs freshly torn basil leaves (optional)|
HEAT olive oil in a large skillet over medium-high. Add red onion and red pepper. Cook for 1-2 minutes or until soft and fragrant. Pour in white wine and bring to a boil. Cook for 1 minute and stir in Carbonara sauce and milk. Bring to a boil then reduce heat to medium-low. Stir in rice, peas, asparagus and half the bacon bits. Season with salt and pepper and return to a simmer to heat through.
MEANWHILE, pat the scallops dry with paper towel and season with salt and pepper. Heat vegetable oil in a large non-stick skillet over medium-high. Add the scallops and cook for 2 minutes per side or until golden brown.
STIR the cheese into the risotto and serve in four individual shallow bowls topped with three scallops. Sprinkle with remaining bacon bits and basil leaves.
Remove the small, tough tab-like muscle from the side of the scallop if they have not been previously removed.
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